Lentil Moussaka:
Still a favourite, although the days of needing one packet of lentils to last the week have gone.Tins of all beans and lentils are very useful though, in truth, cooking dried pulses from scratch will always have the edge. Plus you can vary the amounts to suit yourself much more flexibly and freeze left over cooked ones for another time
The Lentil sauce can be flavoured instead with a more Italian emphasis, more tomato paste,thyme and basil and some meatiniess suggested with Worcester Sauce and/or soy sauce. Just keep tasting until you get that Italian savouriness. This then can be used for Lentil Lasagna and Lentil Bolognese - just add pasta!
One large or two smaller aubergines sliced and salted
Fry in olive oil or grill brushed with olive oil
2 tins green lentils drained (or lots you have cooked yourself)
An onion chopped
A tin of tomatoes and tomato paste
Red wine vinegar and oregano
Garlic to taste - about 2 crushed
Still a favourite, although the days of needing one packet of lentils to last the week have gone.Tins of all beans and lentils are very useful though, in truth, cooking dried pulses from scratch will always have the edge. Plus you can vary the amounts to suit yourself much more flexibly and freeze left over cooked ones for another time
Fry in olive oil or grill brushed with olive oil
2 tins green lentils drained (or lots you have cooked yourself)
An onion chopped
A tin of tomatoes and tomato paste
Red wine vinegar and oregano
Garlic to taste - about 2 crushed
- Make a thick lentil sauce. Fry the onion first till soft, add the garlic and then the rest, adding a tbs of the vinegar and 2 of tomato paste plus a good sprinkle of herbs. Keep tasting and adjusting until you get a bolgnese type flavour which you like. For this dish with a Greek emphasis, oregano is vital.
- Put the sauce into an oven dish layered up with half the aubergine slices on the bottom and then the rest on the top.
- Make the topping: 3 egg yolks stirred into 1 large plain Greek yogurt pot with 1 tablespoon flour
- Spread over and cook one half hour in a medium oven No 4/150
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